Teamwork and Service Quality: A Restaurant Industry Presentation

This presentation explores the crucial role of quality service delivery in gaining a competitive edge in the restaurant industry. It emphasizes that quality service is the focus of every restaurant business, regardless of size, and defines the winning approach. The presentation reviews literature highlighting the global significance of service quality in the hotel and restaurant industry, noting its impact on organizational success. It outlines a mixed-methods research design, incorporating both qualitative and quantitative approaches, using semi-structured interviews to understand how teamwork affects service quality. The data analysis involves grouping quality service aspects and determining the relationship between teamwork and service quality using frequencies and percentages. The presentation concludes by emphasizing the primary purpose of ascertaining how teamwork impacts quality service in restaurants, involving exploration of different reviews and data selection to affirm the problem statement. The study also includes observations on teamwork, its impact on service, and considerations for future research, focusing on process speed, effects like fatigue, and job satisfaction.

Presentation
Name
Institution

Introduction
• Quality service delivery;
- is substantial in helping a business gain a competitive in the
industry.
- is the focus of every restaurant business whether small,
middle or large.
- defines the industry winning approach which is to deliver
quality service to their customers
- Helps in growing their human resources to improve their
service delivery

Literature
- quality has become very significant in the hotel and restaurant
industry globally.
- It determines the success of every organization in the hotel
industry.
- implemented by many service provision businesses to improve
the organizational performance

Research Methodology
• a substantial number of restaurants are trying to enhance
teamwork (Abowitz & Toole, 2018).
• The section will cover;
introduction of the research
 suitable data collection methods
validity and reliability of the chosen techniques
Data analysis

Research Design
• Research design entails qualitative and quantitative (Gurtoo,
2011).
• This study will adopt a mixed research design of both the
qualitative and quantitative
• Advantage: allows the researcher to identify some aspects
that would have been covered by one tool

Data Collection Instrument
• The study will adopt a semi-structured interview guide.
• Advantage: it allows the respondents to provide feedback that
is slightly more elaborate and expansive than close-ended
questionnaires
• Step 1: will identify and understand how the teamwork in
various restaurants affects quality service
• Step 2: have the respondents to rate the quality service items
that will be identified in the first phase along with their level
of satisfaction.

Pilot Test
• The guide will be subjected to a pilot test before the interview
• Aim: The result of the pilot test will
- assess the understandability and comprehensiveness of the
questions
- make approximate adjustments before the final data collection
process

Data Analysis
• Phase 1:
- grouping of the aspects of the quality services that are
impacted
- aim: will give a summary of the responses from the
respondents, that will be counted, and frequencies and
percentages will be generated on each.
• Phase 2: use frequencies and percentages to determine the
relationship between teamwork and quality services.

Conclusion
• Primary purpose:
• ascertaining how teamwork impacts quality service in
restaurants.
• The research will;
- explore different reviews
- ascertain actual data selection to affirm the problem
statement.

Excepted Observation
• The study will make observation regarding teamwork and its
impacts on the quality of service to customers
• The research will be published for references of future
research
• Focus will be given to
 speed of the process
Effects like fatigue
job satisfaction

References
• Abowitz, D. A., & Toole, T. M. (2010). Mixed Method Research:
Fundamental Issues of Design, Validity, and Reliability in
Construction Research. Journal Of Construction Engineering &
Management, 136(1), 108-116
• Dabholkar, P. A. (2015). How to improve perceived service
quality by increasing customer participation. In Proceedings of
the 1990 academy of marketing science (AMS) annual
conference (pp. 483-487).
• Gurtoo, A. (2011). Research Design: Qualitative, Quantitative,
and Mixed Methods Approaches. Current Science
(00113891), 101(5), 683-684.